I don't seem to be able to find my rhythm this year with the blog. I meant to post this recipe about a month ago but never got to it. We got some squash in our veggie box this week and it reminded me about it.
Are you a cabbage fan? I don't usually cook a lot with it.
Here are the details you need to make this dish:
Ingredients
1 purple cabbage
2-3 winter squash
2 cloves of garlic
1/2 cup hemp seed hearts
olive oil, salt
Preheat oven to 425 F. Cut winter squash in half, remove the seeds and wash. Drizzle with olive oil and season with salt. Roast in the oven for about 25 minutes until tender. Allow cooling. Peel the skin and dice into cubes.
Remove any tough outer leaves from the cabbage. Rinse and dry before cutting. Cut into quarters and remove the core. Slice into pieces. Peel and dice a couple of cloves of garlic. Sautee in a pan with a little bit of olive oil until fragrant. Add the cabbage and sautee until tender. Add the roasted winter squash and mix gently. Enjoy!
Love all the bright colors here!
Such a fun combination for lunch, don't you think?
I hope you enjoy this recipe. Take a photo and share it on Instagram using #peoniesandalatte.
Thanks for reading this post!
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